SERVING: 6 people
AUTHOR: Matilde Vicenzi
Wash the cherries and cut them in half, remove the pits.
Coarsely chip the toasted pistachios.
For the cream, whip the cream until stiff using an electric beater; here is a tip to obtain a perfect result: put the cream and the whisk in the refrigerator for some hours or thirty minutes in the freezer before using them.
Once whipped, put the cream in the refrigerator and mix mascarpone in a bowl with icing sugar.
Gently fold in the whipped cream in order not to deflate the mixture. When the cream is ready, pour it in a pastry bag with a round tip.
Quickly dip the top side of my Gluten Free Vicenzovo Ladyfingers in the cherry juice or milk according to your taste.
Arrange my Gluten Free Vicenzovo Ladyfingers on a serving dish or tray with the soaked side upwards and lay tufts of cream on the surface using the pastry bag. Sprinkle with cherries and coarsely chopped pistachios.
Allow to rest in the refrigerator for some hours before serving or enjoy them right away, if you cannot resist!